Ricotta Cheese-Stuffed Shells

• 24 dry jumbo pasta shells
• 1 cup chopped onion
• 1 Tbsp. olive oil
• 1 can (14.5 oz.) CONTADINA(R) Recipe Ready Diced Tomatoes with
• Italian Seasonings
• 1 can (8 oz.) CONTADINA(R) Tomato Sauce
• 1 can (6 oz.) CONTADINA(R) Italian Paste with Roasted Garlic
• 1 cup chicken broth or water
• 2 eggs, beaten
• 1 carton (15 oz.) ricotta cheese
• 2 cups (8 oz.) shredded mozzarella cheese

1. Cook pasta according to package directions; drain.
2. Meanwhile, cook onion, in oil in large skillet until tender. Stir in undrained tomatoes, tomato sauce, tomato paste and broth. Season to taste with salt and pepper, if desired.
3. Combine eggs, ricotta cheese, and 1 cup mozzarella cheese. Spoon filling into shells. Arrange in 3-quart baking dish. Spoon sauce over shells.
4. Bake, covered, at 375F, 20 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 5 minutes more until heated through and cheese is melted.

pasta shells, onion, olive oil, tomatoes, italian seasonings, tomato sauce, italian, chicken broth, eggs, ricotta cheese, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/ricotta-cheese-stuffed-shells-1277418 (may not work)